Right now, all greens in da house are O-Cha
What Green Are You Drinking
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thetealetter
- Posts: 28
- Joined: Wed Dec 20, 2017 6:22 pm
- Location: San Francisco, CA
Working on a Xin Yang Mao Jian and just picked up a Mei Zhan green. Got a lot of green drinking to do before spring green season hits! What a nice problem to have. 
Anyone planning their spring purchases yet? For me, I think I'll splurge on the Dragonwell from Song Tea (it's like almost $90 for ~50-60g) and I'll probably do a decent-sized shincha order from Yunomi.
Anyone planning their spring purchases yet? For me, I think I'll splurge on the Dragonwell from Song Tea (it's like almost $90 for ~50-60g) and I'll probably do a decent-sized shincha order from Yunomi.
Oh wow finished Ippodo's Tokusen Gyokuro (Premium Gyokuro only sold at Kyoto Main Store), which Pedant kindly pick up for me when he was in Kyoto. I first opened the pack in November, so was worried it might have degraded by now, but no it is as delishious as the first time opening the pack. Elegant and subtle, rich sweet umami, with sweet pea notes. Rich umami for 6 steeps. If anyone is going to Kyoto pick this Gyokuro up, it is stellar, an explosion of elegance.
This morning I'm working on a gyokuro I bought in Kyoto, from Tsuen. 3.8 grams in my 150mL Petr Novak kyusu, first infusion with water about 160 degrees and for 70 seconds (but the pot was not pre-warmed, I was too much in a hurry to do that), and it is warm, delicate, vegetal, like delicate spring peas.
2nd infusion, water cooled to about 143 degrees, 30 seconds: more of the same. So nice.
3rd infusion, water 165 degrees, about 90 seconds: a little bit of grassy and astringent, too thin/short an infusion. Added a little more water at 205 degrees, let it steep for 2 minutes, added to the covered infusion, and that helped enrich it a bit. It was still a quite thin infusion but a little of the fruity/floral note that is so nice towards the end of a session came forward.
4th and last infusion, water 205 degrees, several minutes, the floral/fruty notes were delicious.
According to Google Translate app, it is called something like 'Floating Dream Gyokuro'.
2nd infusion, water cooled to about 143 degrees, 30 seconds: more of the same. So nice.
3rd infusion, water 165 degrees, about 90 seconds: a little bit of grassy and astringent, too thin/short an infusion. Added a little more water at 205 degrees, let it steep for 2 minutes, added to the covered infusion, and that helped enrich it a bit. It was still a quite thin infusion but a little of the fruity/floral note that is so nice towards the end of a session came forward.
4th and last infusion, water 205 degrees, several minutes, the floral/fruty notes were delicious.
According to Google Translate app, it is called something like 'Floating Dream Gyokuro'.
For a little contrast; my Ippodo Gyokuro session was steeped at 10gr/80ml/140f/90sec.debunix wrote: ↑Sun Feb 04, 2018 11:27 amThis morning I'm working on a gyokuro I bought in Kyoto, from Tsuen. 3.8 grams in my 150mL Petr Novak kyusu, first infusion with water about 160 degrees and for 70 seconds (but the pot was not pre-warmed, I was too much in a hurry to do that), and it is warm, delicate, vegetal, like delicate spring peas.
as recommended by Ippodo, a perfect steep. I think this is their recommendation for all their Gyokuro. Beautiful pictures Debunix, always really nice to see.
Debunix, this gyokuro is called Yume no Ukihashi 夢の浮橋, you can translate by « Dream’s floating bridge » but it is before all one chapter title of the Tale of Genji (Genji Monogatari).
I tried and loved this gyokuro from Tsuen a few years ago!
For those among us who don’t have the good fortune to be in Kyoto this Gyokuro is available from O-Cha. It’s now on my wishlist.
https://www.o-cha.com/uji-gyokuro-yume. ... cification
Christening my new 220ml Emu Yamada shudei kyusu, made a few years before he became Yamada Jozan IV in 2006, following his father Yamada Jozan III death. I have been admiring it since I received it, a little hesitant to actually use it worried I might inadvertently drop it so made sure I was sitting down to handle it. Finished up a 2017 Maiko Shincha Sencha Kinary in it. Wow this pot is perfectly proportioned, it handles and pours impeccably. The clay is very very special, and I can already tell imparts a little bit of magic to this sencha. I was worried the quality would be degraded because I opened this sencha many months ago, but no it was almost as nice as the last time I tried it displaying an elegant light liquor with plenty of sweet broth like umami, even though the liquor is quite clear. Photo is of second steep, a bit cloudier than first.
Hoya twisted spout crystal sake pitcher and Edo period Mount Fuji porcelain cup.
Hoya twisted spout crystal sake pitcher and Edo period Mount Fuji porcelain cup.
- L1000654_EMU Sincha Sencha Kinari.jpg (443.01 KiB) Viewed 20989 times
We had our "kinky tea" this morning at our TeaTable. 
Another delis selection from O-Cha, Sae Midori.
Lol, this is Chip's line, see if he notices I stole it.
Another delis selection from O-Cha, Sae Midori.
Lol, this is Chip's line, see if he notices I stole it.
Last edited by Jo on Thu Feb 08, 2018 7:03 pm, edited 1 time in total.
Been drinking YS's first flush mao feng, just grandpaing it in a big glass, boiling water, it lasts quite a few refills, bitterness is definitely there but I don't mind it drinking this way, it brings balance to the brew.